12 lb ham - slow smoke or cook like regular ham?

Powak

picked up a 12 pound cooked ham from my local butcher. Should I do a slow re-smoke with it or a regular bake on the egg? Also should I use raised grate or not? The smoked cooked ham sounds intriguing but so does sleeping in on Easter.
I was thinking of tossing a couple kielbasas around the outside of the ham but i want to make sure they don't burn up because of being on the outside of the plate setter's "shade" or block some heat from getting up to the eggs lid.

bhedges1987

Meat is always better with a light kiss of wood! 

Powak

I know a nice 5 hour smoke is real tempting.